Spinach Dill Dip
This recipe combines a couple of my other favorite dip recipes, and it came together even better than I planned.
Spinach Dill Dip
Ingredients
- 8 oz Cream Cheese
- 8 oz Sour Cream
- 1 small can of water chestnuts drained and chopped
- 1 small clove garlic minced
- 2 Tbsp finely chopped green onion
- 2 Tbsp lemon juice
- 2 tsp dried dill weed or 2 Tbsp fresh
- 2 tsp dried parsley or 2 Tbsp fresh
- ½ tsp seasoned salt
- ¼ tsp cracked black pepper
- ½ of a 10 oz frozen spinach thawed, squeezed dry and chopped
- Milk if needed for thinning
- Your choice of crackers pretzels, carrot sticks, celery sticks, broccoli, bell pepper strips, and/or cherry tomatoes (or anything else you can think of).
Instructions
- Mix everything but the spinach together, you can use a hand held electric mixer to get it mixed thoroughly and to make it fluffy.
- Stir the spinach through by hand
- Store overnight in the fridge to allow the flavors to set
- If too thick to dip, stir some milk through it.
- Serve with your choice of dippers.